Earl Grey Cinnamon Raisin Sourdough
Serves 1280 mins prep42 mins cook
A delicious and unique sourdough bread infused with brewed Earl Grey tea and raisins, featuring a hint of cinnamon. This recipe requires careful steps to revive the sourdough starter and create the perfect texture through a series of stretch and folds, lamination, and a cold retard in the fridge before baking.
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What you need
Instructions
1: Autolyse the flours and earl grey tea for 1 hour until the starter reaches peak. 2: Perform 1 round of stretch and folds. 3: Laminate the dough to incorporate the raisins and cinnamon. 4: Conduct 3 rounds of coil folds during the bulk fermentation (total of 6 hours). 5: Shape the dough. 6: Cold retard in the fridge for 16 hours. 7: Bake in a Dutch oven at 500°F for 20 minutes with the lid on, then at 450°F for 22 minutes with the lid off.View original recipe